rob

I've made this before with consistent results and praise from others. It's been a while, so yesterday, alongside slow cooker roast beef, potatoes and carrots. Instead of a loaf, I made rolls. Like the rookie I am, I timed them to come out right at dinner time. Not at their best because they need time to cool. Still yummy. I put the leftover buns in a bread bag for morning. Wow! It just occurred to me that these have that soft tuggy texture of sourdough and even a similar flavor. More of this in our future for sure.

Still learning with fair to middling results. Delicious but they always lean over. I used butter instead of shortening and feel the kneading is overworking the butter. Also going to try using a box shredder for the butter instead of cutting in. The missing star is more for my technique than the recipe.

Possibly the best pork roast I've ever had. Followed recipe exactly.

added 1 1/2 tsp cajun - 1 1/2 tsp dry mustard

Well, I may not have made it - but I used for ingredient measurements and cook times. It was an adventure. Couldn't get andouille so I used farmer's sausage. Thought I'd be smart and use bacon grease instead of canola for the roux. (Good, but salty). Argentinian shrimp were awesome, but maybe could have been a bit smaller. Based on reviews here, I added a can of stewed tomatoes.I have never even eaten Gumbo - nevermind made it. Next time (yes, there will be a next time) - roux won't be from bacon grease - more vegetables in larger pieces - extra cajun seasoning.Since I don't know how it's supposed to taste, I'm going to have to find a restaurant that offers a good example - but Marilyn and I enjoyed it.

This is not the ribs that spend hours in the roasting pan and finished on the BBQ. It is, however a quick and delicious feast of ribs and the sauce goes over mashed potatoes as good as the best gravy. Goes in my saved recipes and we'll definitely have it again!